Thursday, May 12, 2016

I love Chinese food, I love spare ribs and I love (almost) anything deep fried. When I started making this, I was slightly scared by the long list of ingredients. Then, to my surprise, I found that I had all of them in my cupboard or fridge - yes, even the fermented red bean curd! The original recipe comes from The Woks of Life, which I think might just be my favourite new food blog.